The American cousin, warmly adopted by the wok — tender florets in a silky gravy.
$13
Where it comes from
Thai menus abroad grew this dish for the simplest reason: Western broccoli loves the wok too. The technique treats it kindly — a hard sear, then a light gravy that pools in the florets. It is the gentle green of the menu: no chili, no drama, cooked with the same care as everything else. Missing khana? Order its Chinese cousin. Feeding a careful eater? This one, every time.
Not sure how to judge a plate like this? Read our field guide to the best Thai food in Orange County — five signs of a real Thai kitchen, and what to order once you’re in one.